adey73

Got an email from Montagud saying don't hold your breath for an English version of the book. Does Locust Bean Gum & Carrageenan have a definite use-by-date? Got tubs of both that state end of this month. Should I keep or replace?

Can someone explain all these words to an Englishman?

Huge respect.

Susur Lee's book is one of my most treasured possessions. Good to see this, thanks again John.

Is it out In English yet?

John, If I am good in this life, do I get to come as you in the next one?

have you got any photos of the meal, Mr Swede?

If you do decide to come over to the UK, remember that many of our great Indian restaurants are in the provincial cities. I've eaten at the starred places in London and definitely worth going to. But I've had as good or better meals in Birmingham, Manchester & Glasgow.

Me too. Though it was the £25 Wednesday thing in early November. I will go back before they close.

Sorry for being such a gurning lickspittle, but I care more for NathanM's impending book. Please though Nath, impend more. (have you played with a cvap over the rational Combi, if so, you still think the Rational is better or they the same product?)

Am reaching halfway through my alloted three score years & ten in May and have emailed David & Helen for a table to mark this, oh so, inauspicious event. (just realised I haven't achieved anything significant since Graduating!!!!!! Fuuuuuuuuuuuuuunnnnnnnnnnnnnk) Anyway (staying positive) read the thread thus far, but want to know how to get the most out of the meal at LCS; lunch or dinner recommended, is there a tour of the menu, what's fantastic as opposed to just very good etc, etc? And what about Cheltenham, where are the wine shops, cheese shops, good butchers? And then the negative...... ........I return to Blackpool, a year older. Maybe get some botox, a new shirt, face lift perhaps .........loose the misanthropy. Never!

Surely, Aitkens new venture should be called 'Tom's Plaice'. Do these people know-nothing? ...................I'll get my coat.

Doc you can't leave us hanging; what did he do with the Microwave? Any snaps of what guys from Noma did too?

I heard a Food Program about Arbutus, how the stuck to the low food costs. But how much is a main and a starter?

Look am not proud of it but I saw their food on that bloke who plays Lilly Savage show on Channel 4. Sorry to be too sniffy, but they had frozen a sorbet into a hollow ball using Nitrogen a technique Moto developed in Chicago that is on youtube under the 'taste3 festival' and had served it with alginate caviar. There wasn't any mention of the fact these weren't their innovations. But if they can sell it in Durham good for them. But beyond that their logo, name and website that was enough to my gums ache.

I'd like to pick and choose the content, the equivilant of buying single tracks. I just don't need another version/rift/remix on how to make a blonde stock (though I'd pay for Sur Lees different stock ingredients), or the lonely scallop with cauliflower puree (ZZZZZZZZzzzzzzz) or the basic bread recipe that restaurant books bulk themselves out with. Though I would like an update that someone has improved consomme making with gelatin filtration or with a thermal cooker (thanks NathanM). Perhaps subscription sites will arise, Twodogs, Sean Brocks or Shola's sites may reach a critical mass where they can make a living from just researching and not worry about the publish & perish jeopardy. That reminds me, isn't it time I become a donor to this site! (leave me alone Fat Guy, your money is coming, I am like a Radiohead fan who won't put his hand in his pocket. )

Come to Britain, it's only a train ride away

Just received two new titles (it's Feb and my commitment not to buy anymore books has gone out the window). Thierry Marx 'Planet Marx' hi end expensive professional tomb and Hot Chefs; Hip Cuisine (I know, I know I should have known better from that Godawful title). Rapid obsolescence is a feature everywhere: Hot Chefs looks like it's on the beep machine struggling for breath, while the Marx book could give you a good wrestle, but I can hear the Darwinian clock ticking. So when I wonder will the 1st entirely online (Alinea's is available hardcopy too) and updated version, like a software license, be available? Has anyone heard if French Laundry Beta out soon?

There's some recipes on the BBC site that I've eaten at Benares that are as they are served in the restaurant. Worth a look... (Here's one I've had..It was fantastic....) http://www.bbc.co.uk/food/recipes/database...bcr_82061.shtml

mkayahara, I tried to get by using powder because it was cheaper but could not rely on it's consistency. I made a few of the consommes that ideasinfood posted on their notebooks and the liquids didn't set uniformley. I found this explanation from Dana on tastingmenu blog... "Those of my readers that work in professional kitchens will know this product well. Granulated gelatin is second rate. The amount of gelatin and the quality of the gelatin within the granulated form varies. The powder can contain a high amount of broken protein that will never re-bond into the triple helix’s that create the web like junctions. It can contain more or less of viable proteins from batch to batch, creating stronger and weaker gels than you expect. Plain and simple, it’s inconsistent. Unfortunately, it’s the only gelatin readily available to the average cook. I highly recommend finding a source for sheet gelatin if you plan to use much of it at home." www.tastingmenu.com/2007/10/11/perfecting-panna-cotta/ I have access to wholesale here in the UK I do not know about Canada, sorry.

you can get by with 0.5% but use sheet gelatin as it seems to be more reliable than powder. Let it set and then freeze.

what proportions of liquid to solids you use?

Now that I have your attention And I have discovered an interest in Cracco are his two books with English (one about eggs the other white truffle) worth the overpriced Euro?

Doc, now I know you've retired from your hectic international schedule of eating at the worlds best restaurants for egullet, but are there many photos? I need a hit.

It's definitely Basmati, in this version he uses half and half of the rices. http://dweb.repubblica.it/dweb/2005/02/05/...6caf436156.html